South-western-style Salad
This vibrant and refreshing salad combines the sweetness of corn with the earthiness of black beans, creamy avocado chunks, juicy cherry tomatoes, and tangy feta cheese. Tossed in a flavorful dressing with a hint of cumin and a kick of Tabasco sauce, this dish is a delightful mix of colors and flavors that is perfect for a summer meal or a light lunch.
— Constant Cookbook
Ingredients
- 2 sweetcorn
- 400g can black beans , drained and rinsed
- 1 avocado , cut into chunks
- 200g cherry tomatoes , halved
- 4 spring onions , roughly chopped
- 100g feta cheese , crumbled
- lime wedges, to serve (optional)
- 1 tsp ground cumin
- 1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)
- juice and zest 2 limes
- 1 tbsp sherry vinegar
- 2 tbsp extra-virgin olive oil
Instructions
- Boil the corn for 10 mins in salted water, rinse in cold water, then cut the kernels off. Tip the beans into a bowl with the cooked corn, avocado, tomatoes and spring onions.
- Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta over the top and serve with lime wedges, if using.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 612 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 2.83 milligram of sodium
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